A Catalan custard dessert featuring a silky, spiced cream custard base infused with fennel, cinnamon, and citrus zests, finished with a crisp caramelized sugar crust created with a blowtorch or under a hot grill. This is essentially a regional variation of crème brûlée with distinctive warm spices that hint at Middle Eastern influences.
Sugar caramelises in a small heavy pan until amber; tilts to coat the bottom of 6 ramekins. Milk warms with lemon zest and a vanilla pod. Eggs whisk gently with sugar; the warm milk drizzles in, tempering. Strain through a fine sieve to remove zest and any cooked egg. Pour over the caramel in the ramekins. Bake in a water bath at 150°C 40 minutes (the custards should be just-set with a slight wobble). Cool; chill at least 4 hours. Invert at service.
Milk warms with lemon and cinnamon. Cornflour, plain flour, sugar and egg yolks whisk; warm milk strains in slowly to make a smooth thick base. Returns to the pan; cooks for 6-8 minutes till very thick. Off heat; vanilla and butter stir in. Pours into a parchment-lined tray to 1 ½ cm depth; chills for 4 hours minimum. Cuts into squares. Each square dredges in flour, dips in egg, fries in hot olive oil. Tossed in cinnamon sugar. Eats warm.
Milk warms with sugar, cinnamon stick and lemon zest; cools. Stale country bread slices 3 cm thick. Slices soak in the infused milk 10-30 minutes (don't soak too long or they fall apart). Lift onto a tray; dip in beaten egg. Pan-fry in olive oil 2 minutes per side till golden. While still hot, dunk briefly in warm honey OR toss in cinnamon sugar. Eats warm.